Sweet and Spicy Chicken Stir-Fry

1. 1

   Cook the rice according to package directions.

2. 2

   Meanwhile, in a small bowl, combine the apricot preserves, vinegar, ginger, red pepper flakes and 1 Tbsp water; set aside.

3. 3

   Heat the oil in a large skillet over medium-high heat.

4. 4

   In batches, cook the chicken until golden brown, 1 to 2 minutes per side; transfer to a plate.

5. 5

   Add the carrots, snow peas and remaining tsp oil and cook, tossing, for 2 minutes.

6. 6

   Return the chicken to the skillet, add the apricot mixture, and cook until the chicken is cooked through and the vegetables are just tender, 2 to 3 minutes more.

7. 7

   Serve over the rice.

* Per serving · 4 servings · Values may vary.

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